Description
Deliciously soft red velvet cupcakes topped with smooth cream cheese frosting.
Ingredients
Scale
- 150 g unsalted butter or baking spread, softened
- 150 g caster sugar
- 2 large eggs
- 85 ml buttermilk
- 165 g self-raising flour
- 1/2 tsp bicarbonate of soda
- 1 1/2 tbsp cocoa powder
- 1 tsp vanilla extract
- 1 tsp professional grade red food colouring
- 135 g unsalted butter, softened
- 135 g icing sugar
- 270 g full-fat cream cheese (e.g. Philadelphia)
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 160C Fan / 180C / 350F / Gas Mark 4. Line a cupcake tin with cases.
- Mix the butter and sugar until light and fluffy using an electric mixer.
- Add the eggs and vanilla, mixing well.
- Add the cocoa powder, bicarbonate of soda, red food colouring, buttermilk, and self-raising flour. Mix gently until combined.
- Divide the mixture between the cases and bake for 20โ25 minutes, until a skewer comes out clean.
- Cool the cakes on a rack.
- To make the cream cheese frosting, beat the butter until smooth, then mix in the icing sugar.
- Add the cream cheese and vanilla, mixing until thick and smooth, without over mixing.
- Pipe or spread the frosting on top of each cupcake and add any desired toppings.
- Store in the fridge and consume within 3 days.
Notes
Use room temperature ingredients for the best results. Do not freeze cupcakes with frosting.
- Prep Time: 15
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 32g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg